In Colors I Love
This is not my Valentine TEASE! That is coming later this week. This really is about me finding some things I enjoy, and, allowing myself pleasure in them, in the aftermath of life little twists.
Four years ago, I nervously walked in a Bergdof Goodman store and bought my first ever red lipstick. If it wasn't for the lovely gay salesman and his impeccable taste, I so would not have picked it up. And, then where would I be today? Still stuck in my boring monochrome. So, yeah, you unnamed person, you can chalk this one up to your karma; you brought life to a naive soul.
So, there began a journey of falling in love again. With the vibrance of life, with the possibilities, with new thinking and several overhauls followed.
Current Events and Stuffed Scones
Hello there. And Welcome to another mid-week edition of my mind's inner workings! The current loop playing on my mind circles around Iowa caucus, Bernie Sanders's social media campaign success, and Inequality.
Well what does all of this have to do with the recipe of the moment? Not a whole lot, except possibly everything. New nutritional research and latest President (therefore USDA reach) are all major variables in how the food system shapes up in the coming years. So our next President hopefully is not pro big-Ag or big CPG because that's where all the trouble is.
But, perhaps, we need to take a page from Mr. Sanders and keep harping the one note of Food Sustainability and if we can find a way to link that to income inequality.... I mean, the possibilities are endless!!! ;-)
A Green Odyssey
Have you ever seen spinach roots?
I caressed them, fondled them and took lots of photographs that I plastered all over social media. I mean spinach with roots! That's got to be sensational right? Well, in this day of instant gratification/feedback/silent-denial, I was categorically told that my crush was bizarrely unique and entirely uncaptivating for the general populace. Not one to go down quietly, I decided, I will prove to the world that my infatuation was really true love; the kind that is so deep and genuine that I am willing to suffer for it as a consequence!
I still think it was a brilliant idea!
Read on for the full story and recipe .....
Jonas me a Crumble!
This weekend we were under blizzard warning. We got several feet of snow yes, but this was possibly the gentlest blizzard I have ever seen. The snow was not swirling and flurrying in anger; it was windy but not, I am going to blow you right off the road strong. It was an day's worth of elegant build up in fresh powdery white fluff. The stuff of fairy tales really.
Back home, I made savory waffles with more vegetables in them than flour. They turned out awesome, so you will be seeing them here soon! And, this berry crumble. It is a recipe inspired by of my work colleagues at the last project and I have made it a few times already and love it! It is so simple and so satisfying, and, can be made in any size. Plus, when it is cold out, it is the best feeling to switch on the oven, have sweet aromas wafting through the house, hold a warm plate and bite into the melting cool of ice cream. Isn't it?!
Comfort Coddle
What is the dish that you crave on a cold, blustery Winter morning?
Me? I like a good egg with runny yolk, creamy polenta and some spice. Give me that and I am a content woman {note to sig. other. ha!}. It is the simple things that make a world of difference to me. In that I can be rather finicky. The polenta has to be creamy but not runny. The egg soft with fully cooked whites but not crispy anywhere. And, certainly, a delicately raw yolk that separates itself in a quick stroke from the cooked white self-ramekin.
Anyway, now that I have gone on about the perfect consistency that turns a frown into a smile, you must want to know how to. Well, the secret for both the egg and the corn is ........!